What You Need:
- 1 (12 lb.) turkey, thawed, giblets removed and deboned
- 1/2 C butter, cubed
- 1 C celery, chopped
- 1 onion, chopped
- 5 C white bread, cubed
- 1 1/2 C corn bread, crumbled
- 1 tsp. salt, divided
- 1/2 tsp. sage
- 1 C chicken broth
- 3 tbsp. canola oil
- 1/4 tsp. pepper
How to Make It:
- Place the turkey on a large cutting board and remove the wings.
- Flatten the turkey to 1 in. thickness.
- Separate the turkey into 3 pieces by cutting between the breast and thighs.
- Place the butter in a large skillet over medium heat.
- Stir in the celery and onion and cook until fork tender.
- Place the bread and corn bread into a large mixing bowl.
- Add the cooked celery and onion along with the pan drippings.
- Sprinkle in 1/2 tsp. of the salt and the sage and just enough broth to moisten the bread.
- Stir until all the bread is moist.
- Spread 2 C of the stuffing over the turkey breast to about 1 in from the edge.
- Roll the turkey breast around the stuffing and tie with a piece of twine to hold.
- Do the same with the thigh pieces using 1 C of stuffing for each.
- Place the turkey rolls on a rack in a shallow roasting pan.
- Set the oven temperature to 325 degrees and allow the oven to heat up.
- Brush each roll with the oil and sprinkle with the remaining salt and the pepper.
- Bake the thigh pieces for 1 hour 45 minutes and the breast piece for 2 hours 15 minutes.
- Allow the rolls to stand 15 minutes before slicing.
Serves 12
Have the turkey de-boned in your local grocery meat section. This will save you time and make your day much easier.